Li — John Philip Sousa
Pelotas Á la Portuguese
“This serves from six to eight people and is my
favorite dish.”
One quart can of tomatoes. Put in kettle on top of stove, simmer or let boil slowly for one and a half hours. Add pepper, salt, two onions cut in fine slices, four allspice and four cloves. The cloves and allspice to be added after it starts to boil. After two and a half hours add:
Two pounds chopped beef; add one onion, chopped fine, two cups bread crumbs, a little parsley, salt and pepper. Make into meat balls about the size of a plum. Put into sauce and boil one and one-half hours slowly. This makes fully three hours’ slow boiling for the sauce.
Spaghetti
Use a package or a pound of spaghetti; not macaroni. Have a large pot of boiling water with about one tablespoonful of salt. Slide the spaghetti into the water. Do not break it. Boil exactly twenty minutes. Must be tender, not tough nor doughy.
To sauce, add three bay leaves one hour before taking off the stove.
Serve spaghetti on large platter, pouring tomato sauce over it. Serve pelotas on smaller platter, allowing a small quantity of sauce to remain on them.
Serve grated Parmesan cheese on side. Use a piece of cheese to grate, not bottled cheese.